Kendall Jackson Sauv Blanc

Sauvignon Blanc is a white wine grape, and bottles in this style are built around freshness rather than weight. This one is listed with a Massachusetts appellation in the United States. Expect the style's usual profile: lemon, lime and grapefruit on the nose and palate, often with green notes such as cut grass, green apple or gooseberry, and sometimes a passionfruit or stone-fruit edge. Sauvignon Blanc typically runs light to medium in body and bone dry to off-dry, with bright, mouth-watering acidity and no tannin to speak of. Most examples see stainless steel rather than oak, which keeps the finish crisp and clean instead of buttery or toasty. That acidity makes it a natural match for foods with fat, salt or sharp flavors. Goat cheese is the classic partner, and the wine's tartness also suits fresh oysters, steamed mussels, grilled white fish with lemon, and shrimp. Herb-forward dishes work well too, such as pesto pasta, chicken with tarragon, or a salad with asparagus, green beans and vinaigrette. Mild Thai and Vietnamese dishes, where lime and fresh herbs dominate, are another good fit. Heavy cream sauces and red meats tend to overpower it. Serve it well chilled, around 45 to 50°F (7 to 10°C). Roughly two hours in the refrigerator, or 30 minutes in an ice bath, gets it there. Decanting isn't needed. A standard white wine glass with a moderately narrow bowl keeps the citrus and herbal aromas concentrated, and a slight taper at the rim helps. Pour modest amounts so the wine stays cold through the glass. Wines of this type are made to be drunk young, usually within a year or two of release, while the fruit and acidity are at their liveliest. Treat this as a bottle to open now rather than one to cellar.